Easy to make deviled eggs flavored with cream cheese and chives and topped with smoked salmon. These disappear fast as an appetizer or on the holiday dinner table!
I love deviled eggs and I remember my mom making them occasionally using Marzetti’s salad dressing in her classic version. While I remember liking them quite a bit, I wanted to skip the sweet salad dressing and make them with mayo and a little twist.
So I added cream cheese and some snipped chives and then topped the filled eggs with smoked salmon. YUMM!! These are so freaking delicious, I could not stop eating them.
I served them with the appetizers I set out at Thanksgiving, but I see deviled eggs all the time as part of the holiday dinner, like one of the sides. Either way works for me, just point me to the plate.
Here’s what you’ll need to make these smoked salmon deviled eggs:
- Hard boiled eggs I like to hard boil my eggs in my electric pressure cooker. More on that below.
- Cream cheese and mayonnaise for the creamy filling.
- Dry mustard, salt and pepper
- Fresh chives
- Smoked paprika to dust the tops of the deviled eggs with.
- Smoked salmon cold smoked, like lox.
How to make Deviled Eggs with Smoked Salmon
Hard boil 6 eggs with your preferred method. I use my Instant Pot and the 5-5-5 method (cook 5 minutes high pressure, let natural release for 5 minutes, then submerge in an ice water bath for at least 5 minutes). They are perfectly done with no green rings. If you boil your eggs, don’t skip the ice water bath with lots of ice, that’s what prevents the green rings.
Peel the eggs and slice in half lengthwise. Carefully scoop out the yolks into a small bowl.
Mash yolks with a fork and then add the rest of the ingredients except the paprika and salmon. Mix well until creamy and smooth.
Use a small spoon, or two spoons, and fill the egg white halves with a mound of yolk mixture.
Dust with smoked paprika and add small pieces of folded smoked salmon on top of each egg.
Recipe Notes and Tips
- I use cold smoked Atlantic salmon that I get at Costco. It’s also referred to as lox, think New York bagels with cream cheese and salmon, not the hot smoked salmon that flakes.
- You can use regular paprika to finish off the eggs but give smoked paprika a try, so good.
- I leave a few deviled eggs on the plate with no salmon for the occasional person who doesn’t like it.
- The finished eggs are best served chilled and should be stored in the refrigerator. They will keep up to 2 days.
These salmon deviled eggs are perfect anytime, and are especially festive for the holidays, whether as an appetizer or part of the buffet table. I hope you love them as much as we do, they go fast! xxo- Kelly🍴🐦
Looking for more appetizers for entertaining and the holidays? Here are three more of my favorites, all super easy to make with just a few ingredients:
- Chipped Beef Dip is a family favorite!
- Baked Goat Cheese Appetizer warm goat cheese in a simple herbed tomato sauce, delicious on baguette slices.
- Hot Crab Puffs need I say more?
Smoked Salmon Deviled Eggs
- 6 large eggs
- 1 tablespoon cream cheese, softened to room temperature
- 2 tablespoons mayonnaise
- ½ teaspoon dry mustard
- Kosher salt and fresh cracked pepper to taste
- 1 tablespoon fresh snipped or chopped chives
- 1 teaspoon smoked paprika
- 2-3 slices cold smoked salmon, torn into small pieces
- Hard boil eggs using your preferred method. Plunge eggs into ice water bath to cool for at least 5 minutes.
- Peel eggs, cut in half lengthwise and pop out or carefully spoon out egg yolks into a small bowl. Set aside egg white halves.
- Mash egg yolks with fork. Add cream cheese, mayonnaise, dry mustard and salt and pepper to taste. Mix until well combined and creamy. Stir in chopped chives. Taste for seasoning, add a little more mayonnaise if too thick.
- Using one or two small spoons, mound egg yolk mixture into egg white halves. Alternately, you can pipe in the mixture.
- Sprinkle eggs with smoked paprika and place small slices of smoked salmon on top. Chill until ready to serve.
- Use cold smoked salmon (lox), not the hot smoked salmon that flakes.
- You can use regular paprika to finish off the eggs instead of smoked paprika.
- I leave a few deviled eggs on the plate with no salmon for the occasional person who doesn't like it.
- The finished eggs are best served chilled and should be stored in the refrigerator for up to 2 days.